Pandan Chicken

This is another recipe that I learnt from Nur my cousin and the children simply love it. I think that is because it is different; all wrapped in the pandan leaf and looking exotic in a way.

I had tried this once long ago, using a different recipe. The ingredients used then very much resemble the spicy rendang / ayam percik. I suppose we can marinate the chicken with whatever tastes that please us. This recipe turns out mild and very aromatic.

Ingredients:

1/2 kg chicken breast (cut into 2 or 3 inch pieces; triangles if possible because it is wrapped into triangles)

Ingredients A

1 pandan leaf (thinly sliced)

2 stalks lemon grass (thinly sliced)
3 cloves garlic
Coriander roots (roughly cut)
Blend these ingredients till fine

1/2 cup fresh or evaporated milk
2 tablespoon oyster sauce
1 tablespoon thai seasoing sauce (or you can use fish sauce instead)
1/2 teaspoon chicken seasoning
Tumeric powder
Black pepper

Salt

Pandan leaves (to wrap chicken)
Toothpicks
Oil for frying

1. Marinate chicken with all items for at least 2 hours or overnight
2. Wrap the chicken with pandan leaves. Use the toothpicks to keep the chicken tightly wrapped
3. Heat oil and deep fry chicken
4. Serve with Thai chilli sauce

ps - if it is too challenging to wrap the chicken in the leaf, you can simply roll the leaf around the chicken and secure it with a toothpick.

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Nasi Bukhari With Chicken / Meat

I went to a cooking class held at Chef Ismail's Rebung some time back (but it wasnt the chef who taught the class). We were only using the facilities there and the chief cook for the day was a fellow food enthusiast who shared with us a most remarkable recipe of hers.

I made this a couple of times and both times the children gave thumbs up sign for it. It's easy, simple and simply sedaaap.

Here's how..

1kg basmathi rice
1 whole chicken (cut into pieces) * The chicken could be substituted with mutton or beef.
3 + 3 pandan leaves
Ghee (minyak sapi) & cooking oil
Mint leaves (pudina) or you can use curry leaves too

A
Dried chilli (amount according to taste) or chilli boh
1 medium onion
3 garlic
1 inch ginger

B
1 medium tomato (cut into 8)
5 tablespoons crisply fried onion (bawang goreng)
1 packet bukhari powder (beriani powder works fine too)
1/4 can evaporated milk
About 1/2 cup tomato sauce

C
1 stick cinnamon (kayu manis)
5 cloves (cengkih)
3 cardommon (buah pelaga)
2 anise seed (bunga lawang)

Directions
1. Blend A together till fine.
2. Mix chicken, A & B together. Marinate for 10 minutes or so.
3. Heat ghee & oil and add C. Fry till aromatic. Add marinated chicken & its ingredients. Simmer for a short while.
4. Add water, salt and pandan leaves.
5. Stir. Close lid. Cook on a slow fire. Occassionally stir the chicken.
6. When chicken is cooked, put chicken in a serving dish with about two thirds of the sauce.
7. Put washed basmathi into the rice cooker and add in remainder of the chicken sauce. Add enough water. Add also salt and remaining pandan leaves. Stir. Cook.
8. When rice is cooked, garnish with mint / curry leaves.
9. Serve rice hot with chicken.

The kids really love this. And I didnt know I could cook that good, actually..

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Aharn Thai - Tom Yam

That translates to 'Thai Food' actually.

My cousin married a girl from Thailand. She cooks divinely. She worked at a restaurant and sells food at pasar Ramadhan. When I heard she's starting cooking classes at her home I told her I'm coming. And I brought a few sisters with me.

We had great fun at her house cooking and catching up with each other's news. That first day we did tom yam, kerabu mangga and telur bungkus. I'll share the tom yam first - it is divine.

A
300g squid
200g shrimp
200g chicken
Boil these half cook. Drain.

B
1 cube chicken stock
2 medium onions (cut into quarter)
3 stalks lemon grass (sliced diagonally, thinly)
3 inch galangal (sliced)
4 kaffir lime leaves (tear into half)
1 medium tomato (cut into quarter)
6 cili api (crushed)
2 garlic (whole)
1 small carrot (sliced or coarsely grated)

C
3 tablespoons tomyam paste (we use Mae Pranom chili paste)
1 tablespoon fish sauce (she recommended the Squid brand)
3 tablespoons lime juice
Salt to taste

D
1 cup oyster mushroom
1/2 cup evaporated milk
1 sprig coriander leaves

Directions :
1. In a pot boil 5-6 cups water. Add B and wait till it boiled.
2. Add A and cook for about 3 mins.
3. Add C. Adjust taste.
4. At medium heat, add milk and mushroom.
5. Remove from fire. Add coriander leaves. Serve.

It's easy and delish. The boys went yum-yum over the tom yum. You really must try this. Bon apetit!

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My Baked Chicken

Long ago I cant survive baking / barbequing without my fave barbeque sauce ie Kraft's or Hunt's. I mean, how would I marinate my chicken?

Then one day we had a bbq get-together with some friends. I learnt that instead of spending big bucks on the sauce I can make it myself. You simply mix your oyster sauce, soy sauce, tomato ketchup, ground black pepper and some dried oregano. You can add some steak sauce if you have it - or even your black pepper sauce - if not, no worries.

If you like you can also add some honey for a bit of sweetness. Or add chilli flakes if you prefer it spicy. I like to add grated lemon rind and even some lemon juice to have that extra tangy taste. Rosemary and thyme are great choices for the sauce too.

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Basically you can let your imagination rule the day..

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I baked these chicken when the boys were home last CNY break. And a couple of days after that we bbq-ed (more) chicken, meat, shrimps, cockles and clams. We had that with baked potatoes and coleslaw. What can I say but yumm..?

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ps - previously I baked the chicken on my baking sheet; but the other day I went to Ikea (my fave store) and saw this baking pan with the wire rack (pic). No kidding, the chicken is nicer with the new pan. I think heat circulates better..

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